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Pumpkin Chocolate Muffins

Pumpkin Chocolate Muffins – These deliciously moist pumpkin muffins are swirled with chocolate and perfectly spiced. Enjoy with your morning tea or coffee this autumn!

A close-up of pumpkin chocolate muffins in a muffin pan.

I looove autumn.

It’s definitely my favourite season, because I get to enjoy everything pumpkin spice, Halloween, and a whole lotta scary movies. Aaand I get to bake up all the autumn treats and desserts.

Today, I’m sharing one of my favourite pumpkin recipes – Pumpkin Chocolate Muffins!

Overhead shot of pumpkin chocolate muffins in a muffin pan.

How to make Pumpkin Chocolate Muffins

Ingredients you’ll need:

  • plain/all-purpose flour
  • cocoa powder
  • light or dark brown sugar
  • baking soda
  • salt
  • ground cinnamon, ginger, nutmeg, and cloves
  • large eggs
  • vegetable oil
  • greek-style yogurt
  • canned pumpkin puree
  • vanilla extract

To make these muffins, whisk together the flour, sugar, baking soda, salt, and spices. Set aside.

In a separate bowl, whisk together the eggs, vegetable oil, yogurt, pumpkin, and vanilla extract. Add the dry ingredients, and mix until just combined. Do not over-mix.

Add half of the batter into a separate bowl, and fold in the cocoa powder.

Alternating between the two batters, spoon into a greased muffin pan. Bake for 15 – 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 – 10 minutes in the pan, then transfer them to a wire rack to cool completely.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

A stack of two pumpkin chocolate muffins.

If you enjoyed my Pumpkin Bread and Pumpkin Streusel Muffins, you’ll love these muffins, because pumpkin and chocolate – what could be better??

I simply divided the pumpkin batter in half, and mixed a little cocoa powder in one, then I alternated spooning the two batters into a muffin pan. So simple, yet SO good!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Overhead shot of pumpkin chocolate muffin sliced in half.
Pumpkin Chocolate Muffins - These deliciously moist pumpkin muffins are swirled with chocolate and perfectly spiced. Enjoy with your morning tea or coffee this autumn! #pumpkin #chocolate #muffins #recipe

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Fancy something savoury? Head on over to our food blog, Simply Savoury Meals.

A stack of two pumpkin chocolate muffins.

Pumpkin Chocolate Muffins

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

These deliciously moist pumpkin muffins are swirled with chocolate and perfectly spiced. Enjoy with your morning tea or coffee this autumn!

Ingredients

  • 2 cups (250g) plain/all-purpose flour
  • 1/4 cup (25g) cocoa powder
  • 3/4 cup (150g) light or dark brown sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 large eggs, room temperature
  • 1/3 cup (80ml) vegetable oil
  • 1 cup (240g) Greek-style yogurt
  • 1 cup (225g) canned pumpkin puree
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole muffin pan well, then set aside.
  2. Whisk together the flour, sugar, baking soda, salt, and spices. Set aside.
  3. Whisk together the eggs, oil, yogurt, pumpkin, and vanilla extract. Add the dry ingredients, and mix until just combined. Do not over-mix.
  4. Add half of the batter into a separate bowl, and mix in the cocoa powder.
  5. Alternating between the two batters, spoon into the prepared pan.  Bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 - 10 minutes in the pan, then transfer them to a wire rack to cool completely.

Notes

Muffins stay fresh in an air-tight container at room temperature or in the fridge for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.

Nutrition Information:
Yield: 12 muffins Serving Size: 1 muffin
Amount Per Serving: Calories: 227Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 32mgSodium: 180mgCarbohydrates: 35gFiber: 2gSugar: 17gProtein: 5g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

A close-up of a stack of pumpkin bread slices.
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Pia

Friday 11th of September 2020

I just made these for the first time and my 2 year old, my husband, and I love them. They are moist, and nice balance of flavor between the chocolate and pumpkin. Great recipe! I'll be checking out sone of your other recipes too!

Marsha

Saturday 12th of September 2020

I'm so glad to hear you all enjoyed them! :)

Debra

Saturday 28th of October 2017

these look amazing and I want to make them tomorrow....have you tried the recipe with coconut oil? what do you think?

Marsha

Saturday 28th of October 2017

Hi Debra! I haven't tried these muffins with coconut oil yet, but if I was to make them, I would replace the vegetable oil with 1/2 cup (100g) of coconut oil, melted. Let me know how it goes - enjoy! :)

Trang

Thursday 12th of October 2017

Can I use Gluten free all purpose flour?

Marsha

Thursday 12th of October 2017

Yes, that should be fine :)

Kyomi G

Wednesday 11th of October 2017

hello! i SO want to try these tomorrow i have verytjing in my baking pantry but QUESTION... i just moved to Utah - elevation 5500 feet. my baking has had to be altered more often than not. Any suggestions for this particular recipe? thanks!!

Marsha

Wednesday 11th of October 2017

Hi Kyomi! I haven't experimented with high altitude baking, but I came across this post to help you out :) http://www.kingarthurflour.com/learn/high-altitude-baking.html

Linda

Thursday 28th of September 2017

Was just wondering if the taste would be terribly altered if nutmeg were not added? I HATE nutmeg!!

Marsha

Thursday 28th of September 2017

Hi Linda, you can leave the nutmeg out. These muffins still taste great with just the other spices :)